Vietnamese Beef Rice Bowl

Crisp, colourful and full of flavour, this Vietnamese-inspired beef bowl makes healthy eating feel indulgent

Serves 6

Ingredients:

1.5 lbs. (680g) beef tenderloin,

cut into 1 inch cubes

1 tsp. black pepper

2 tbsp. oyster sauce

1 tbsp. fish sauce

1 tbsp. low sodium soy sauce

2 tbsp. honey

3 cloves garlic, minced or

grated

1 pinch red pepper flakes

4 tbsp. sesame oil

1 lb. (480g) cooked white rice

3 tbsp. water

2.5 oz. (70g) purple cabbage,

shredded

4 carrots, cut into ribbons

1 cucumber, sliced

2 green onions, chopped

4 tbsp. basil, roughly chopped

4 tbsp. mint, roughly chopped

4 tbsp. chopped peanuts, for

serving

1 lime, cut into wedges

Method:

Season the steak with the black pepper.

In a medium bowl, whisk together the oyster sauce, fish sauce, soy

sauce, honey, garlic and red pepper flakes. Add the beef and toss to coat

in the mixture.

Heat 2 tablespoons of sesame oil in a large skillet over high heat, add the

rice and toss to coat in the oil. Press the rice evenly across the bottom

and up the sides of the skillet. Allow the rice to cook, without stirring, until

the rice begins to brown, about 3-5 minutes. Transfer the rice into the

serving bowls.

Return the skillet to a high heat and add the remaining sesame oil. Take

the steak out of the sauce, add to the skillet and cook for 2-3 minutes.

Now pour the remaining sauce into the skillet along with the water. Bring

to a boil then reduce the heat to medium and cook for 3-5 minutes until

the sauce thickens. Remove from the heat.

Top the rice in the bowls with cabbage, carrots, and cucumber then

spoon the beef and sauce over the top.

Now top the beef with green onions, basil, mint and peanuts and serve with a wedge of lime.